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german chocolate cake frosting sweetened condensed milk
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5 from 2 votes

German Chocolate Cake Frosting Sweetened With Condensed Milk

Have you ever tried German chocolate cake frosting sweetened condensed milk before? If you haven’t, then I suggest you try this recipe. It is a beloved treat, unlike any other. What separates it from regular cakes is that it is occasionally decorated with maraschino cherries and sometimes frosted with chocolate buttercream. German chocolate cake does not contain a strong cocoa flavor. So, indulge in a layered chocolate cake topped and filled with coconut pecan frosting. Also, sweet baking chocolate is traditionally used to enhance the cake’s flavor.
Prep Time30 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: German Chocolate Cake Frosting Sweetened With Condensed Milk
Servings: 12
Author: cakedecorist.com

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring Spoons
  • Medium saucepan
  • Stand mixer with whisk attachments
  • 2 (8×3) baking pan
  • Non-stick spray or grease pans
  • Parchment paper
  • Wire rack

Ingredients
  

Ingredients for Chocolate Cake

Ingredients for Coconut-Pecan sweetened Condensed Milk Frosting

Instructions 

German Chocolate Cake

  • Preheat oven to 350°F. Then grease or spray 8×3 baking pan; line with parchment paper.
  • In a large bowl, whisk together the flour, unsweetened cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
  • Using a stand mixer with a whisk attachment, pour in the wet ingredients egg, buttermilk, oil, and vanilla until incorporates.
  • Pour the wet ingredients into the dry ingredients and mix to combine them, add the hot water to the batter, and then beat until it thoroughly incorporates.
  • Pour the batter into the greased baking pans, then bake for 45 minutes or until a clean center comes out when a toothpick is inserted. Invert the pan on a wire rack to cool, set aside, and make the frosting.

Coconut-Pecan Frosting Sweetened With Condensed Milk

  • Place the butter, egg yolks, and condensed milk in a medium-sized saucepan set over medium heat.
  • Simmer for 10 minutes while constantly stirring until bubbles start to form.
  • Remove the saucepan from heat and stir in the shredded sweetened coconut, toasted chopped pecans, and vanilla extract. Set aside to chill for at least 15 minutes.
  • Cut the cake and frost it using an angled spatula of your choice. Once done, you can chill or serve.

Notes

Place the oven rack in the center, and have at least 1 inch of space between the pans and the oven’s sides. Ensure that all the refrigerated ingredients are at room temperature so that you can easily mix the ingredients.
If buttermilk is unavailable, you can make your own. Add 1 tsp of lemon juice to a half cup of whole milk, stir around, and allow to settle for several minutes. Espresso powder will not make your chocolate cake bitter; instead, it will activate the chocolate’s rich flavors. Toast pecans for 5 minutes at 350°F, so that it’s warm when stirred into the frosting.
Cool entirely before icing since it prevents the frosting from turning into a sticky mess. It is also best to use sweetened shredded coconut because it improves the frosting taste and gives excellent sweetness. Likewise, never substitute butter with shortening because butter is tastier and richer than shortening. In thickening the frosting, it is ideal for cooking it longer till it is reduced further. Besides, it will thicken as it cools.
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